One 5-pound pumpkin will yield approximately 4 1/2 cups of mashed, cooked pumpkin pulp. By comparison, a 16oz can of pumpkin yields roughly 2 cups of mashed pulp.

Once picked, a pumpkin can last up to 5 or 6 weeks, as long as it is
stored in a cool, dry, and well-ventilated location.

Pumpkins used as decorations should be protected so that they don’t
freeze. Freezing (which can occur during a heavy frost) will promote
pumpkin decay.

Carve your Halloween pumpkin a day or so before you need it.
Pumpkins decompose quickly after being cut.

Pumpkin seeds have a natural protective coating (hull). The hulls are
edible, but can be tough to chew.

Pumpkin seeds are a delicious snack and are high in fiber. To prepare
them to eat, wash the seeds after taking them out of your pumpkin. Pat
any water off the seeds, spread them on a cookie sheet, and bake at 350
degrees until they are dry. After drying, sprinkle salt or other
seasonings on the seeds if desired.

Pumpkin seeds can be dried in a microwave. Follow the same
procedure noted above, but microwave them on high until dry.

To freeze pumpkin: Wash fruit, peel, and cut in half. Remove seeds and
strings and cut into slices or cubes. Steam or boil until tender. Mash.
Cool and pack into rigid containers, leaving 1/2 to 1 inch head space,
and freeze. Will last up to one year.

Thaw frozen pumpkin in the top of a double boiler, season and serve as
a vegetable or thaw in the fridge and use to make a pumpkin pie or
pumpkin soup.

Fresh pumpkin contains a high percentage of water, and it may need to
be cooked down to achieve the consistency of canned pumpkin pulp.
Steamed or baked pumpkin can be heated to a simmer and stirred
occasionally until some of the water is cooked away. It can also be
wrapped in cheesecloth and set over a bowl for several hours to drain.